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| Home : Pakistani cuisine : Pickles /Achars | | Click "Subscribe" if you want to be notified of new or updated Recipes in this category. | Subscribe |
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Pickles /Achars Recipes
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Total:
6 | Displaying: 1 - 6 |
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1. Wash the turnips and pat dry. Peel and cut the turnips into 1\4 inch thick slices. 2. Bring plenty of water to boil add turnip slices and simmer for about 5 minutes or until they are 3\4 cooked, but do not over cook. Drain the turnips well and place over absorbent kitchen paper, leave until cold and dry. 3. Place the turnips and spices in a large bowl or tray and gently coat pieces with spices. 4. Put the turnip mixture in an earthenware jar or handi. Then add sufficient water to cover the turnip slices completely. 5. Cover the jar with a muslin cloth and keep it in the sun for 5-6 hours every day for 4-5 days. 6. Stir the contents of the jar for the first weeks at least once a day. Do this to ensure that all pieces are completely dipped in water. • Serves 12 people. • Preparation Time: 20 minutes. • Cooking Time: 10 minutes.
Updated: 26/09/2006
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1. Wash and pat dry all the vegetables. Cut the mangoes into half, remove seed and then cut into 11\2 inch sized pieces. Cut the lemons into half and slit the chilies carefully into half, leaving them still held together at the stalk. Peel the carrots and cut them into 2 inches long sticks. Peel and slice the turnip. Break the cauliflower into medium sized floret. Remove the peppery covering of the garlic and leave them whole. 2. Divide the salt into two parts. Place mangoes, lemons, garlic and chilies in a large bowl, sprinkle one part of the salt, mix well , cover and leave to marinate over night. 3.Next day gently squeeze out all the water released by the vegetables, taking care not to squeeze the juice from the lemons. 5. Place the carrots, peas, turnip and cauliflower in bowl, pour vinegar over it and mix well. Keep aside for 2-3 hours. 6. Strain the liquid from the vegetables and bring to a boil, put the vegetables and cook just for 2 minutes. Remove the vegetables with a slotted spoon and put them in a tray to cool completely. 7. Heat mustard oil to smoking point, remove from heat and leave it to cool. Mix all the spice ingredients and remaining salt with enough oil just to bind the spices. 8. Stuff the green chilies with the spice mixture. Rub gently the rest of the mixture over the mangoes, lemons and other vegetables. 9. Place the mango mixture in an earthenware jar, Mix thoroughly with hands. 10. Pour in the remaining oil. The oil should cover the vegetables by about 2.5 cm (1 inch). 11. Cover the jar with a muslin cloth and keep it in an airing place. 12. Stir the contents of the jar for the first two weeks at least once a day. Do this to ensure that all pieces are completely dipped in the oil. • Serves 25 people. • Preparation Time: 30 minutes. • Cooking Time: 15 minutes.
Updated: 26/09/2006
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1. Wash and pat dry the lemons and then cut them into halves. 2. Divide the salt into three parts. Place the lemons in a bowl, sprinkle one part of the salt, mix well , cover and leave to marinate over night. Next day drain out all the water released by lemons. Cover them and leave to marinate for one more day. 3. Wash the green chilies and dry them properly. Slit the chilies carefully into half, leaving them still held together at the stalk. Place the green chilies in a separate bowl, sprinkle 2nd part of the salt, mix well, cover and leave to marinate for one day along with the lemons. 4. Next day gently squeeze out all the water released by the lemons and green chilies, taking care not to squeeze the juice from the lemons. 5. Heat mustard oil to smoking point, remove from heat and leave it to cool. In a large bowl combine saunf, kalonji, methi dana, turmeric powder, chili powder and remaining 3rd part of salt, with enough oil just to bind the spices. 6. Stuff the green chilies with half of the spice mixture. Rub the rest of the mixture over lemon pieces to coat them liberally. 7. Place the lemons and chilies in an earthenware jar, Mix thoroughly with hands. Pour in the remaining oil. The oil should cover the lemons and green chilies by about 2.5 cm (1 inch). 8. Cover the jar with a muslin cloth and keep it in an airing place. 9. Stir the contents of the jar for the first two weeks at least once a day. Do this to ensure that all pieces are completely dipped in the oil. Note: In most of the Pakistani pickles, salt and oil are used as preservatives. • Serves 10 people. • Preparation Time: 30 minutes.
Updated: 26/09/2006
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1. Separate the cloves and remove the peppery covering. 2. Combine vinegar, sugar, salt, peppercorn and mustard seeds in a small saucepan and bring to boil on high heat then reduce heat to low and simmer for 2 minutes. 3. Add garlic and simmer for 2 more minutes. Carefully, pour into a sterilized glass bottle, seal and store in the refrigerator for 3-4 weeks before using. This recipe serves 10 people. Preparation Time: 15 minutes. Cooking Time: 10 minutes. Serving Options: Serve Cold • Preparation Time: 30 minutes.
Updated: 26/09/2006
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1. Grind mustard seeds to a coarse powder. Cut limes into eight pieces. Slit green chilies and cut them into half inch long pieces. 2. Mix powdered mustard seeds, turmeric powder and salt with green chilies and lime pieces. 3. Transfer this to a sterilized glass bottle or an earthenware jar. Pour oil on top and shake the bottle well. Cover with a muslin cloth and keep it in an airing place. 4. Stir the contents of the jar for for few days, at least once a day. Note: This pickle can be enjoyed within 5-6 days of preparation. • Preparation Time: 30 minutes.
Updated: 26/09/2006
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1. Wash the mangoes, lemons and chilies and pat dry. Peel 4-5 mangoes and scrape out all the pulp from the stone. Puree the mango pulp in a food processor and keep aside. 2. Cut the rest of the mangoes into half, remove seeds and then cut them into 2 inch pieces. Cut the lemons into half and slit the chilies carefully into half, leaving them still held together at the stalk. 3. Heat mustard oil to smoking point, remove from heat and leave it to cool. 4. Mix salt, fenugreek seeds, aniseed, nigella seeds, chili powder and mango pulp with enough oil just to bind the mixture. 5. Stuff the green chilies with the spice mixture. Rub gently the rest of the mixture over the mangoes and lemons. 6. Place the mango mixture in an earthenware jar, Mix thoroughly with hands. 7. Pour in the remaining oil. The oil should cover the mixture by about 1 inch. 8. Cover the jar with a muslin cloth and keep it in an airing place. 9. Stir the contents of the jar for the first two weeks at least once a day. Do this to ensure that all pieces are completely dipped in the oil. • Serves: 12 People. • Preparation Time: 45 minutes. • Cooking Time: 15 minutes.
Updated: 26/09/2006
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